Meal prep inspo for the week.
Packed with protein + veggies, these egg muffins are great for an easy breakfast on-the-go, for a quick snack, and even for topping salads + bowls.
Prep saves time + energy so you don’t have to constantly think, what am I going to eat?
Zucchini Mushroom Egg Muffins
Make this recipe? Tag @composednutrition + hashtag #composednutrition
Recipe
35 minutes | 12 muffins
Ingredients
1 tsp Coconut Oil (Spray)
1 cup Mushrooms (Baby Bella or White Button, Chopped)
1 Zucchini (Chopped)
4 stalks Green Onion (Chopped)
6 Eggs
1 cup Egg Whites
1/4 cup Unsweetened Cashew Milk (Optional)
1 tsp each Sea Salt & Black Pepper
2 tsps Dried Basil
1 tsp Cayenne Pepper (Optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup muffin tin with coconut oil spray.
In a medium bowl combine chopped mushrooms, zucchini, and green onions. Fill each muffin cup with veggie mixture (should be about 2/3 full).
In a separate bowl whisk together eggs, egg whites, cashew milk, salt, pepper, basil, and cayenne. Evenly divide among the 12 muffin cups (about 1/3 cup each).
Place in the oven and bake for 25-30 minutes until lightly browned on top.
Enjoy!
Did you know I have a pantry guide? Download your Composed Kitchen: Stocked Pantry Guide to have all the staples on hand that I use most often in my recipes!
Krista is a Chicago-based registered dietitian nutritionist, certified health coach, and certified personal trainer offering virtual nutrition coaching using a functional and integrative approach to help you feel vibrant, balanced, and confident. Looking to get your body + brain back?
